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Creamy Asparagus Casserole

Fresh asparagus blanched tender-crisp and baked under a from-scratch cheese sauce with sharp cheddar, Parmesan, and a golden panko crust. A spring side dish that earns its spot next to any ham or roast.
Course Side Dish
Cuisine American
Keyword casseroles, creamy asparagus casserole, easter recipes, heritage recipes, holiday & celebration
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 2 pounds fresh asparagus, trimmed cut into 2-inch pieces
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh lemon juice
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted for the topping
  • salt and black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Grease a 2-quart baking dish.
  2. Blanch the asparagus in boiling salted water for 2 to 3 minutes until just barely tender. Drain and transfer to the baking dish.
  3. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until thickened, about 5 minutes.
  4. Remove from heat. Stir in cheddar, Parmesan, and lemon juice until cheese is melted. Season with salt and pepper.
  5. Pour the cheese sauce over the asparagus. Toss panko with 1 tablespoon melted butter and scatter over the top.
  6. Bake for 20 to 25 minutes until bubbly and the panko topping is golden brown.